Sunday, April 26, 2015

Cornbread waffles and Chilli

Cornbread waffles and Chilli

I first started with this Corn bread recipe I found on   I changed it up a little bit for it to work in the waffle iron.  ( this recipe makes a lot.  I love to have left overs. We just warm up the waffles in the toaster)

Mix Milk , butter and eggs together. Then mix in the rest of the ingredients. Then cook in waffle Iron.   Add toppings. 

Topping Ideas:

sour scream. 

Monday, February 23, 2015

Salsa Chicken

very easy to make. Everyone loved it.  I served it with the left overs from Cheesy Enchilada Rice Skillet.  

Salsa Chicken



  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Saturday, February 21, 2015

Cheesy Enchilada Rice Skillet

We just had this tonight.  Everyone loved it! It was an easy meal. I think it would be good  with chicken. Could substitute Quinoa for the rice. 
I ended up adding a can of  tomatoes and green chillies.

I got recipe here

Cheesy Enchilada Rice Skillet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings

  • 1 cup uncooked rice ( I did 1 and a 1/2 cups of rice)
  • 1 tablespoon olive oil (used butter)
  • 2 cloves garlic, minced(I did 4 cloves)
  • 1 small onion, diced( I used large sweet)
  • 1 bell pepper, diced  ( I did yellow)
  • 1 cup canned corn kernels, drained (I did a bag of frozen corn)
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup  mild enchilada sauce (I did full 10 oz can)
  • 1/2 cup  mild green enchilada sauce (I did a full 16oz jar)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano(did 1/2 t)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • I added a can of "tomatoes with green chillies
  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately, garnished with cilantro.

Rainbow Chicken Salad with Almond Honey Mustard Dressing

My husband and I loved this.  The kids wouldn't try it.  I left out the Fetta. I put in tiny cheese cubes.
I got this from
Rainbow Chicken Salad with Almond Honey Mustard Dressing
For the Salad
  • 2 teaspoons olive oil
  • 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • 2 cups grapes, halved
  • 1 cup fresh blueberries
  • 3 cups curly lettuce, chopped
  • ½ cup feta cheese  ( I replaced with tiny cubes of cheese. )
  • ½ cup almonds, chopped or crushed
For the Dressing
  • 3 tablespoons almond butter
  • 1 tablespoon olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons water
  • 1 tablespoon stoneground mustard
  • ½ tablespoon raw honey
  • ¼ teaspoon salt, more to taste
  • ½ teaspoon garlic
  1. Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
  2. Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl - you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.
  3. For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
Really good if you add something with crunch  crispy onions, croutons, salad chips 

Mexican Chicken and Corn Soup

My family loved this.  They asked for again the next day..  to bad it was all gone. They ate it all.   I left out the cayenne.  Recipe didn't call for pepper or Onion.  I added those in.   I got this from
Mexican Chicken and Corn Soup
  • 2 tsp. butter
  • 2 tsp. minced garlic
  • 6 cups chicken broth
  • 1 10 oz. can tomatoes with green chiles
  • 3-4 cups frozen corn
  • 3-4 tsp. kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • ¼ tsp. paprika
  • ¼ tsp. ground pepper
  • ¼ tsp. cayenne pepper
  • 3 cups cooked chicken chopped bite size
  • ¾ cup heavy cream
  • colby jack cheese
  • Bell pepper ( I use yellow)
  • 1 sweet onion chopped
  1. Add butter and garlic to a large pot. Simmer for a few minutes. Add stock, tomatoes, corn and all spices. Bring to a boil.
  2. Reduce to a low simmer. Add your chicken and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes.
  3. Serve into bowls and sprinkle cheese on top

Saturday, December 27, 2014

Jalapeno Corn

My husband love this recipe. My sister in law gave it to us.

Jalapeno Corn
2 oz. cream cheese
1-2 cloves garlic, minced
1/2 jalapeno, chopped, with or without seeds
2 tomatillos, chopped
1 can corn, drained
1/4 c. cilantro, chopped

Heat skillet on medium, add cream cheese, garlic, jalapeno and tomatillos.  Stir frequently until cream cheese is melted.  Stir in corn and cook until hot.  Remove from heat, sprinkle cilantro on top.

Monday, December 8, 2014

Chicken Taco Salad

I got this from the Pioneer  Woman's website.  I know it is basic, but I love it.  I have been using this blog to make my meal plan each week.  So I want to remind myself of this delicious salad.


Chicken Taco Salad

Prep Time:
Cook Time:


  • 3/4 cups Ranch Dressing (bottled Is Fine)
  • 1/4 cup Salsa (as Spicy As You'd Like)
  • 3 Tablespoons Finely Minced Cilantro
  •  Chicken
  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
  • 1/4 cup Vegetable Oil
  • 2 Tablespoons Butter
  •  SALAD:
  • 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
  • 3 whole Roma Tomatoes, Diced
  • 1/2 cup Grated Pepper Jack Cheese
  • 2 ears Corn, Shucked
  • 2 whole Avocados, Diced
  • 3 whole Green Onions, Sliced
  • 1/2 cup Cilantro Leaves
  •  Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.